Jalapeño Popper Hash Browns
I was inspired by my Jalapeño Popper Cream Cheese Danish from a while back to create these Jalapeño Popper Hash Browns. They’re a perfect appetizer or light lunch, to be honest. If you want to make them even heartier you can add in some shredded cooked chicken to the filling. It’s all the things you love about a jalapeño popper loaded on top of crispy golden brown hash browns. You can’t really go wrong with any of it!
You can add as much or as little jalapeño as you’d like depending on your heat preference/tolerance. If you want to tone done on the spice level, you can use pickled jalapeño instead. I love this recipe because it’s only a handful of uncomplicated ingredients and comes together rather easily. I always have hash brown patties in my freezer from Trader Joe’s. They’re so versatile!
Jalapeño Popper Hash Browns
Equipment
- Baking sheet
- Mixing bowls
Ingredients
- 6 hash brown patties
- 8 ounces cream cheese softened
- 6 slices crispy bacon chopped
- 4 scallions thinly sliced
- 2-4 jalapeños seeded and diced
- 1 1/2 cups shredded cheddar cheese divided
- 1/2 teaspoon granulated garlic
- Kosher salt and coarse black pepper
- 1/2 cup panko bread crumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh chives sliced
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and place the hash brown patties in a single layer. Bake until golden brown and crispy, about 18 to 20 minutes.
- In a large bowl, stir together the cream cheese, bacon, scallions, jalapeño, 1 cup cheddar, garlic, and a pinch of salt and pepper until evenly combined.
- Divide the mixture evenly among the crispy hash browns, spreading it out slightly. Top with the remaining cheddar cheese. In a small bowl, stir together the panko with the olive oil. Sprinkle over the cheese and return to the oven.
- Bake until golden brown and bubbly, about 8 to 10 minutes. Remove from the oven and sprinkle with chives. Serve immediately and enjoy!
